These easy crispy ranch chicken cutlets will hey the whole family.
We suggest serving them over hot buttered pasta, but you might also use them in sandwiches or salads.
Ingredients
Chicken:
6(6-oz.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
)chicken breast cutlets
6Tbsp.ranch seasoning mix, divided (from 2 [1-oz.]
Place each cutlet between 2 sheets of plastic wrap or parchment paper.
Using flat side of a meat mallet, pound each cutlet to an even 1/4-inch thickness.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Crack eggs into a large shallow bowl; beat until combined.
Place flour in a second large shallow bowl.
Dredge each cutlet in flour, shaking off excess.
Dip in egg to coat; place in panko mixture, pressing to coat both sides.
Transfer cutlets to a parchment paper-lined baking sheet.
Heat 1/2 cup of the oil in a large skillet over medium-high.
Transfer to a baking sheet lined with a wire rack; place in preheated oven to keep warm.
Repeat procedure twice with remaining 4 cutlets, adding remaining 1/2 cup oil to skillet as needed.
Sprinkle chicken with additional salt to taste.
Meanwhile, make Hot Buttered Pasta.
Cook spaghetti according to package directions, reserving 1 cup cooking water; set aside.
Melt butter in a large skillet over medium.
Add garlic, and cook, stirring constantly, until garlic is light golden brown, about 2 minutes.
Stir in cooked spaghetti, reserved cooking water, and Parmesan cheese.
Cook, stirring vigorously, until evenly coated, about 2 minutes.
Divide pasta between 4 bowls.
Slice 2Crispy Ranch Chicken Cutlets, and place 1 on top of each salad.
Drizzle with your favorite vinaigrette.
- TOTAL 5 MIN.
